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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Teriyaki Steak   
    Categories: Beef, Sauces, Herbs, Vegetables, Rice   
         Yield: 6 servings   
       
         2 lb Flank steak   
       1/2 c  + 1/3 c  soy sauce; divided   
       1/4 c  Balsamic vinegar   
       1/4 c  Honey   
         1 ts Ground ginger   
         2 cl Garlic; minced   
         2 tb Butter; divided   
         3 lg Eggs; beaten   
         2 c  Cold cooked rice   
         1 c  Frozen peas   
       3/4 c  Frozen pearl onions   
       
     Place steak in a shallow dish. In a small bowl, whisk   
     1/2 cup soy sauce, vinegar, honey, ginger and garlic.   
     Pour half of the marinade over steak; turn to coat.   
     Cover and refrigerate overnight. Cover and refrigerate   
     remaining marinade.   
        
     Drain and discard marinade. Grill steak, covered, over   
     medium heat or broil 3" - 4" from the heat for 7-9   
     minutes on each side or until meat reaches desired   
     doneness. Let stand for 10 minutes before slicing.   
        
     Meanwhile, transfer reserved marinade to a small   
     saucepan. Bring to a boil; cook until liquid is reduced   
     by half. Set aside.   
        
     In a large skillet, heat 1 tablespoon butter over   
     medium-high heat. Pour eggs into skillet. As eggs set,   
     lift edges, letting uncooked portion flow underneath.   
     When eggs are completely cooked, remove to plate. Chop   
     eggs into small pieces; set aside.   
        
     In the same skillet, stir-fry rice in remaining butter   
     over medium-high heat. Stir in the peas, onions and   
     remaining soy sauce.   
        
     Add eggs; cook and stir until heated through. Thinly   
     slice steak across the grain; serve over rice. Drizzle   
     with sauce mixture.   
        
     Dan Mayer, Olney, Illinois   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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